KOBE STEAK Torre Pendente
KOBE STEAK 青斜塔 / KOBE STEAK Seishato
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Un'eccezionale steak cotto secondo la nostra esclusiva tecnica
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You can enjoy the flavor of Kobe beef thigh meat. It varies by day, including cuts like inside round, marbling, and rump.
The highest quality cut, the most tender among steaks.
Chateaubriand is the thickest and highest quality part of the tenderloin.
A steak made from the most tender lean meat of the loin. Its tenderness is comparable to that of fillet.
Enjoy the melt-in-your-mouth tenderness of the marbled meat and the deliciousness of the lean meat.
A supreme product that allows you to truly enjoy Kobe beef. The most tender cut among steaks.
An exquisite product that allows you to truly enjoy Kobe beef. Chateaubriand is the thickest and highest quality cut among the tenderloin.
Steak plate (steak, 4 kinds of grilled vegetables + scallops), rice, red miso soup and pickles + rice can be changed to garlic rice for 500 yen.
Dewar's 12 Years
Yamazaki (on the rocks / soda)
From 6,000 yen
330ml
Local craft beer
Dewars 12th
On the rocks/With soda
From 6,000 yen
0.05%
330ml
Enjoy the flavor of domestic beef selected by a butcher shop. We recommend rare for the doneness. You can choose the weight of the steak: 100g for 2,900 or 180g for 5,500.
Enjoy the flavor of Kobe beef thigh meat. The cuts may vary daily, including inside round, marbling, and rump. We recommend cooking it rare. You can choose the weight of the steak: 100g for 4,900, 180g for 8,900.
Among steaks, this is the most tender premium cut. Cooking recommendation is blue.
Chateaubriand is the thickest and finest part of the tenderloin. Enjoy it cooked blue, named after the Chateaubriand.
A steak made from the most tender red meat of the sirloin. Its tenderness is comparable to filet mignon, and it is recommended to be cooked blue/rare.
Enjoy the melt-in-your-mouth tenderness of the marbled meat and the delicious flavor of the lean part. Recommended cooking levels are rare/medium.
The king of steaks, sirloin steak. Overflowing with meat juices, the melt-in-your-mouth flavor is one of a kind.
Among the finest steaks that allow you to truly enjoy Kobe beef, this is the most tender special cut. Cooking recommendation is blue.
The exquisite Chateaubriand, which allows you to truly enjoy Kobe beef, is the thickest and highest quality part of the tenderloin, named after the restaurant. Please enjoy it cooked blue.
Kasumi crab salad, grilled vegetables (4 types) + scallops, rice, red miso soup, pickles
Kasu crab, grilled vegetables (4 types) + scallops
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